R-667-A Operation-Manual GB - Sharp
R-667-A Operation-Manual GB - Sharp
R-667-A Operation-Manual GB - Sharp
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MEAT, FISH AND POULTRY<br />
Spain<br />
MUSHROOM WITH ROSEMARY<br />
Champinones rellenos al romero<br />
Total cooking time: approx. 15-21 minutes<br />
Utensils: Bowl with lid (1 Iitre capacity)<br />
Shallow round dish<br />
(approx. 22 cm diameter)<br />
Ingredients<br />
8 large mushrooms (approx. 225 g), whole<br />
2 tbsp butter or margarine (20 g)<br />
1 onion (50 g), finely chopped<br />
50 g bacon, finely diced<br />
black pepper, ground<br />
fresh rosemary, bruised<br />
125 ml dry white wine<br />
125 ml cream<br />
2 tbsp flour (20 g)<br />
Procedure<br />
1. Remove the stalks from the mushrooms and chop the<br />
stalks into small pieces.<br />
2. Spread the butter on the bottom of the dish. Add the<br />
onions, the diced bacon and the mushroom stalks.<br />
Season with pepper and rosemary, cover and cook.<br />
4-6 min. 100 P<br />
Leave to cool.<br />
3. Heat 100 ml of the wine and cream in the other<br />
dish with its lid on.<br />
2-3 min. 100 P<br />
4. Mix the remaining wine with the flour, stir into the<br />
hot liquid and cook with the lid on. Stir once during<br />
cooking.<br />
1-2 min. 100 P<br />
5. Fill the mushrooms with the bacon mixture, place in<br />
the sauce and cook on the rack.<br />
12 min. 50 P<br />
Allow the mushrooms to stand for approximately<br />
2 minutes once cooked.<br />
Germany<br />
COURGETTE AND MACARONI BAKE<br />
Zucchini-Nudel-Auflauf<br />
Total cooking time: approx. 41-49 minutes<br />
Utensils: Bowl with lid (2 Iitre capacity)<br />
Gratin dish (approx. 26cm diameter)<br />
Ingredients<br />
500 ml water<br />
1/2 tsp oil<br />
80 g macaroni<br />
400 g tinned tomatoes, chopped<br />
3 onions (150 g), finely chopped<br />
Basil, thyme, salt, pepper<br />
1 tbsp oil to grease the dish<br />
450 g courgettes, sliced<br />
150 g sour cream<br />
2 eggs<br />
100 g grated cheddar cheese<br />
Procedure<br />
1. Put the water, oil and salt in the dish and bring to<br />
the boil with the lid on.<br />
3-4 min. 100 P<br />
2. Break the macaroni into pieces, add to the dish, stir<br />
and allow to swell.<br />
8-10 min. 30 P<br />
Drain the macaroni and allow to cool.<br />
3. Mix the tomatoes with the onions and season well.<br />
Grease the gratin dish. Put the macaroni in it and<br />
pour the tomato sauce over it. Arrange the courgette<br />
slices on the top.<br />
4. Beat the sour cream with the eggs and pour over the<br />
mixture in the dish. Sprinkle the grated cheese over<br />
the top.<br />
17-20 min. 100 P<br />
8-10 min. 50 P<br />
Allow the dish to stand for 5-10 minutes after<br />
cooking.<br />
ENGLISH<br />
<strong>GB</strong>-28<br />
R-<strong>667</strong>_[EN ckbk].indd <strong>GB</strong>-28<br />
6/2/09 3:02:07 PM